Preparation

Pour enough oil into heavy large skillet to reach depth of 1/2 inch. Heat oil over high heat until thermometer registers 360°F.

Meanwhile, whisk flour and 1/2 cup water in medium bowl until smooth batter forms. Sprinkle fish with salt and pepper. Add fish to batter and stir to coat.
Add potato to skillet; fry until golden brown and crisp, stirring often, about 7 minutes. Using tongs, transfer potato to paper towels. Sprinkle with salt and pepper.

Add fish to skillet; fry until coating is golden and crisp and fish is just opaque in center, about 3 minutes per side. Transfer fish to paper towels. Sprinkle with salt and pepper. Serve with vinegar.

my notes

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Recent Review

It's possible the oil temperature was too high (I don't fry food at home often), and thus the factor blame for the batter's texture turning out to be not what I expected at all. Also had to use frozen cod instead of fresh, so that never bodes well for a dish. Bottom line, meh. I did follow other reviewers suggestion that I fry the chips twice and they came out fabulous. Instead of wedges, though, I sliced them to a medium thickness using my mandolin. All it took was a sprinkle of sea salt to make them addictive. My husband liked the fish a lot more than I did, so that means I may have to try it again to see if I can tweak the batter/oil temp to achieve a more satisfactory texture.